Thank you, Seapak Shrimp & Seafood Company for Sponsoring this post
This delicious spicy shrimp poke bowl recipe is served with hot sushi rice, spicy mayo, avocados, radishes, and carrots. A quick weeknight dinner idea
Irresistible Spicy Shrimp Poke Bowl
Poke bowls, basically a deconstructed sushi originally from Hawaii has been taking the culinary world by storm. They’re customizable, delicious, perfect for Summer, and super easy to make.
A few months ago, a new healthy “poke bowl” restaurant opened up near my home. I went to check it out and was impressed by all the great flavors and textures I was tasting with each bite.
Constructing this masterpiece is an art, you start with the foundation: hot sushi rice, brown rice or a vegetable “zoodle”, then the veggies, cucumbers, carrots, radishes, edamame, seaweed salad, green onions, cilantro, etc, the protein, fish, shellfish, chicken or beef and finally, a sauce to coat everything. Eel, soy, spicy mayo, or any other Asian flavor you may like.
Honestly, I am not used to eating cubes of raw fish. It has a weird texture in my mouth. That’s why I made my bowl with cooked shrimp coated in soy sauce, sesame oil, and a bit of spicy mayo. The result is a super delicious dish that was put together in 15 minutes or less.
My favorite part is the contrast between the hot rice and shrimp and the cold veggies and sauce. Like the French call Chaud-Froid. It tastes so fresh and it is a healthy meal for the entire family.
If you make it for kids, customize the veggies to their taste or better yet, create a veggie bar and let them choose the sauce, the type of bottom (rice, quinoa, zoodles), the sauce for the shrimp and the vegetables they want on top.
I hope you can try this delicious Spicy Shrimp Poke Bowl at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This delicious spicy shrimp poke bowl recipe is served with hot sushi rice, spicy mayo, avocados, radishes, and carrots. A quick weeknight dinner idea
- 1 cup Sushi Rice
- 3/4 cup Water
- 2 tablespoons Rice Vinegar
- 1 1/2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 tablespoons Mayonnaise
- 1 teaspoon Sriracha Sauce
- 2 cups Cooked Sushi Rice*
- 12 oz Cooked Shrimp frozen
- 1/2 cucumber sliced
- 1 Avocado sliced
- 1/2 Carrot grated
- 1/2 cup Wakame Salad
- 1 Radish sliced
- 2 tablespoons Green Onion
- 1 teaspoon Black Sesame Seeds
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Sesame Oil
- 1 tablespoon Spicy Mayo
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Rinse rice in cold water until water runs clear. Drain
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Place rice and water in a pot. turn the heat onto high and bring the rice to a boil. Turn heat down to low and cover with a lid. Cook rice for 15 minutes. Remove from heat and let it sit for 10 more minutes covered
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Meanwhile, combine rice vinegar, sugar and salt in a small bowl
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Dump cooked rice in a big bowl and add the vinegar mixture. Mix well and cover until ready to use
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Mix the mayo and sriracha together. Add more sriracha if you like it spicier
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Mix cooked shrimp (or any other fish you may choose) with soy sauce, sesame oil and 1 teaspoon of spicy mayo. Mix until combined
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Divide rice in 4 bowls, add veggies and shrimp on top and drizzle spicy mayo
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Enjoy!
*You can also use vegetable zoodles, brown rice, or cooked quinoa
Replace the cooked shrimp with diced sushi-grade tuna, salmon or Kani
This is a sponsored conversation written by me on behalf of SeaPak Shrimp & Seafood Company. The opinions and text are all mine.
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I have never been aware of butter and garlic being incorporated into sushi. Why didn’t you use plain shrimp?
Because I wanted a little more flavor. You can certainly use plain cooked shrimp for your poke